Is There Correlation Between Aluminum-Based Food Consumption and Plasma Level in Pregnant Women?

Daouk, Sarine El; Pineau, Alain; Ziade, Fouad; Ezzeddine, Raed; Hijazi, Akram; Iskandarani, Mohamad Al

doi:10.1007/s12011-021-03063-9

Cited by 4 publications

(1 citation statement)

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“…In 2008, the JECFA reexamined the safety of aluminum and reduced the PTWI to 1 mg/kg bw due to the possibility that aluminum could damage the nervous and reproductive systems of experimental animals. But in 2011, the Committee added a new modification that included a suggested PTWI of 2 mg/kg bw in response to additional bioavailability and toxicological information (Sato et al, 2014 andEL Daouk et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Aluminum Leaching during Food Preparation and Storage

Ali

2023

Journal of Food and Dairy Sciences

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Aluminum (Al) is extensively used in many industrial sectors, including those dealing with transportation, electricity, machinery, equipment, food processing, packaging, storage, and a wide range of home appliances. Fruits and vegetables, which might have varied quantities depending on the plant's capacity to absorb Al, are usually the main dietary exposure sources. Depending on a variety of variables, such as cooking temperature, technique of cooking, and type of additives used, using Al utensils leads to a significant addition of the metal to the diet.This research focuses on studying the effect of food pH, cooking time and storage period on the leaching of Al from three cooking utensils (high quality aluminum pot, low quality aluminum pot and clay pot) into cooked organic tomato and spinach. The results demonstrated that the leaching of Al from pots of low-quality aluminum was greater than that of the other pots recording 5.94 and 13.09 mg Al/kg for tomato and spinach samples cooked in low quality aluminum pots, respectively, followed by high quality aluminum pots cooked tomato and spinach samples reaching 4.59 and 8.94 mg/kg, respectively after 30min of cooking. On the other hand, the clay cooked tomato and spinach samples recorded the lowest (Al) content reaching 1.33 and 5.44 mg/kg, respectively after 30min of cooking.

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Section: Introductionmentioning

confidence: 99%